Recipe Ingredient
- 3 chicken drumsticks
- 800ml water
- 100g fresh straw mushrooms, halved
- 10 button mushrooms
- 75g enoki mushrooms, trimmed
- 2 screwpine (pandan) leaves, knotted
- 1/2 cup young coconut flesh
- 300ml coconut water
- Seasoning
- 1 tbsp sugar or to taste
- 1 tbsp fish sauce
- 1 tsp chicken stock granules
- 1 tbsp tom yam paste
- 2 tbsp lime juice
Instructions
- Bring water to the boil; add the chicken drumsticks. Lower the heat and cook for 15-20 minutes or until the meat is just cooked. Remove and leave aside to cool. Shred the meat and return the bones to the stock.
- Add the screwpine leaves and seasoning to the stock and bring to a boil for 1-2 minutes. Discard the chicken bones and the screwpine leaves and add the assorted mushrooms. Simmer for an extra minute.
- Turn off the heat and add the coconut water and coconut flesh. The soup should be tangy yet refreshing.
